Thai-style fried rice

One of the most loved Chinese greens, pak choy can be eaten stems and all, and is famous for its delicate flavour and soft leaves.

Featured in
Asian recipes, Fried rice recipes

Ingredients

1 tablespoon peanut oil

1 red onion, halved, cut into thin wedges

2 garlic cloves, finely chopped

1 long fresh red chilli, halved, seeded, finely chopped

1 bunch pak choy, stems and leaves separated

200g punnet grape tomatoes, halved

300g (2 cups) cooked white long-grain rice, cooled

3 eggs, lightly whisked

60ml (1/4 cup) fish sauce

Method

Step 1

Heat half the oil in a wok over medium heat. Stir-fry the onion for 1 minute or until soft. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the pak choy stems and tomato. Stir-fry for 3 minutes or until soft. Transfer to a bowl.

Step 2

Heat the remaining oil in the wok. Add rice. Stir-fry for 3-4 minutes or until heated through. Make a well in the centre. Add the egg. Cook, stirring, for 1-2 minutes or until the egg is almost set. Add the pak choy leaves and fish sauce. Toss to combine.

Step 3

Add the onion mixture to the rice mixture. Stir-fry until heated through and combined.

Low carb

Low fat

Low kilojoule

Low sugar

Lower gi

Vegetarian

Nutrition

944 kj

Energy

9g

Fat Total

2g

Saturated Fat

4g

Fibre

11g

Protein

163mg

Cholesterol

1543.53mg

Sodium

4g

Carbs (sugar)

23g

Carbs (total)

All nutrition values are per serve

Notes

More ideas: Make a side for steamed fish by stir-frying pak choy with broccoli, water chestnuts and soy sauce. For a quick meal, heat chicken stock in a large saucepan. Add shredded cooked chicken, and a dash of soy sauce and dry sherry. Stir through pak choy, thinly sliced lengthways. Serve with rice or noodles.